Whisk Kid

Baking delicious things in the Mitten State

  • Home
  • Recipe Index
  • About the Kid

Brown-Butter Salted Caramel Cheesecake

November 28, 2021 by Kaitlin Leave a Comment

I’ve been a little quiet lately, but I’m sharing a new recipe that I made for Friendsgiving this year.

General update: things have been good, but busy. I got a new job and am relearning how to take advantage of spare time.

The panini has left me spending a lot of time in the kitchen cooking up savory stuff. Less baking since it’s been harder to share with people since S wasn’t going into the office and hang time with friends was at an all time low before we were vaccinated.

I hope you’re all doing well. Pop by my Instagram, @WhiskKid for some pics I never posted here, or visit me on TikTok, @WhiskKid to see some recipe vids I’ve been working on.

Brown-Butter Salted- Caramel Cheesecake

Brown-Butter Graham Cracker Crust Ingredients

  • 4 Tbsp (60g) unsalted butter
  • 1 3/4 cups (230g) Graham cracker crumbs (from 15 Graham crackers)
  • 2 (25g) Tbsp brown sugar
  • Pinch salt

Directions

  1. Set oven to 350F. Grease 9″ cake tin. Line sides and bottom with parchment.
  2. Brown the butter and set aside to cool. Pulse the graham crackers in food processor to make fine crumbs. Mix in brown sugar, salt, and cooled butter.
  3. Press crust into tin and bake 10-15 minutes until just beginning to brown. Let cool.

Sour Cream Cheesecake Ingredients

  • 2/3 c (160ml/150g) half & half
  • 4 eggs, room temp
  • 2 tsp vanilla
  • 2/3 c (160ml/150g) sour cream, room temp
  • 2 lbs (900g) cream cheese, room temp
  • 1 1/3 c (270g) sugar
  • Pinch salt

  1. Reduce oven to 325F.
  2. In a small bowl, mix together half & half, eggs, and vanilla. Set aside.
  3. In a large bowl, beat the sour cream to loosen. Blend in cream cheese on low speed until combined. Add sugar and salt and beat to incorporate.
  4. Slowly pour in the egg mixture and beat to combine. Pour over cooled crust. Bake in a water bath for 1.5 hours, then turn off the oven and crack the oven door 1 inch. Allow the cheesecake to cool in the turned off oven for 1 hour. Chill in fridge.
  5. To remove from tin, dip the cheesecake into hot water for 15-30 seconds. Place a piece of waxed paper on top, then invert onto a flat surface (a baking sheet works well). Invert again onto a serving tray.

Salted Caramel Ingredients

  • 1 c (200g) sugar
  • 6 Tbsp (90g) butter, room temp
  • 1/2 c (120ml) half & half
  • 1 tsp salt

Directions

  1. Cook the sugar in a tall-sided pan, stirring frequently, until caramelized and smooth.
  2. Add the butter and stir to combine.
  3. Slowly add the half & half as you stir.
  4. Add salt and let cool.
  5. Serve cheesecake at room temp with caramel.

Related Posts

  • 21 – {Harvey Wallbanger Cake}21 – {Harvey Wallbanger Cake}
  • Rhubarb & Cardamom Layer CakeRhubarb & Cardamom Layer Cake
  • Party – {Mexican Spice Horchata Cake)Party – {Mexican Spice Horchata Cake)
  • Pick – {Dandelion Macarons}Pick – {Dandelion Macarons}
Tweet
PinIt

Filed Under: All Recipes, Cheesecakes Tagged With: baking, cheesecake, desserts, recipe

« Rhubarb & Cardamom Layer Cake
Cranberry-Orange Pound Cake »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Modifying a fav chocolate cake recipe into somethi Modifying a fav chocolate cake recipe into something a little more my own. Brown sugar. Greek yogurt. Espresso. Pretty darn good. Continuing with the speckle theme from the last cake too because it’s just so darn fun to do. 

I was terrified to submit my cakes to the oven after the revisions I made to the recipe I was working from. They turned out perfectly, which was a huge relief considering the amount of bizarrely cratered cakes I’ve been turning out lately! That frustration put a bad taste in my mouth, so I sought out other hobbies as a reprieve. I fell back into knitting, which felt great, but it’s very time consuming 😉 I knocked a couple sweaters off my list on Ravelry and have a couple more I want to make. 

Relatedly, I know I’ve shared it before but here’s another friendly reminder that your local library probably grants you access to all sorts of virtual classes via a free app. Whether you want to learn how to work with fondant or sew a bra, there’s plenty of exciting new hobbies to explore.
The cranberry frosting on this cake is incredible The cranberry frosting on this cake is incredible but goodness gracious: the cake is absolutely not! I’ve made two yellow cakes in a row - different recipes - and they’ve both ended up with crazy tunnels like I’ve never experienced in my life. I was telling @meghan_splawn recently that I feel like I can’t get anything right until the third try these days, even things I have plenty of experience with (hello?! I can bake a cake!!). It’s driving me absolutely nuts. Tell me your favorite yellow cake recipe and help me break this curse? #f52grams #f52community #thebakefeed #weekendbaking #cake #beautifulcuisines #huffposttaste #thekitchn #instafood #bareaders #bakemore #williamssonoma #rslove #bakewithus #makemore
Stay-Soft Fluffy Cinnamon Rolls Cinnamon rolls a Stay-Soft Fluffy Cinnamon Rolls 

Cinnamon rolls are like new cars. The second they leave the oven, their value begins to drop immediately. Really: a cooled cinnamon roll is just…. Not that great. But this @kingarthurbaking recipe gets around that by cleverly incorporating tangzhong (cooked flour and milk), ensuring a soft, pillow texture much longer than traditional cinnamon rolls. Swipe to the last slide to see how soft the rolls are even hours after baking. I can personally attest that they’re excellent even the next day 😉 

I recently finished one of those massive 7-oz containers of cinnamon - before the expiration date! - which felt like some sort of life achievement. Baking these seemed like a great reason to bust into a new container of Ceylon cinnamon 💪 
.
.
.
.
.
.
#bakeoftheweek #recipeoftheyear #bakewithus #makemore #williamssonoma #imsomartha #feedfeed @thefeedfeed #buzzfeast #thekitchn #f52grams #thebakefeed #bonappetit #beautifulcuisines #eeeeeats #tastecooking #madeinstaub
I’ll never tire of star bread. I posted a reel t I’ll never tire of star bread. I posted a reel to show how it’s made (check my feed if you missed it!). The process is really so fun and not as hard as you might expect 😚
.
.
.
.
.
.
.
.
#feedfeed @thefeedfeed #thebakefeed #bakewithus #makemore #cinnamonrolls #imsomartha #instafood #beautifulcuisines #huffposttaste #buzzfeast #thespruceeats #tastecooking #thekitchn #kingarthurbaking #dessert #eeeeeats #breadbosses #f52grams #f52bakingclub #thekitchn #redstaryeast
Follow on Instagram

How to Assemble a Layer Cake

How to Frost a Cake

Heaven and Hell Cake

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress